Penang Hot Sour Soup Recipe
 Malaysian Recipes

Ingredients:

225 g/ 8 oz
1.2 litre (2 pints/ 5 cups)
5
6
1 stalk
3 slices
1 tsp
1 tbsp
1/4 tsp
15
1 tsp
1 tsp
3 tbsp
225 g/ 8 oz

Whole fish such as trout
fish or chicken stock
dried red chilies, cored, seeded and chopped
shallots, chopped
lemon grass, chopped
galangal, chopped
shrimp paste
paprika
ground turmeric
fresh mint leaves
brown sugar
vegetable oil
tamarind paste
dried rice noodles
salt

Method:

1. In a saucepan, put fish and stock. Cover and simmer for 15 minutes. Lift fish from pan, when cool, remove flesh from skin and bones. Return bones to pan and simmer gently, uncovered, for 15 minutes, then strain. Mash fish.

2. Soak chilies with 4 tbsp hot water for 10 minutes. In a blender , add chilies, shallots, lemon grass, galangal, shrimp paste, paprika and turmeric. Mix to a smooth paste. Add to pan with strained stock.

3. Add mint, sugar, oil, tamarind and 225ml water. simmer, uncovered, for 15 minutes.

4. Soak noodles in hot water for 150 minutes, until soft; drain.

5. To serve, put noodles in warmed soup bowls, top with shredded lettuce, fine strip fresh pineapple and cucumber, finely chopped shallot, thinly sliced red chili, mint leaves mixed together.

Serve 4